Taco Crock Pot Hashbrown Casserole Recipe

If you love hearty, comforting casseroles with all the zesty flavors of taco night, you’re in for a treat! This Taco Crock Pot Hashbrown Casserole is the ultimate set-it-and-forget-it dinner that packs loads of cheesy goodness, tender hashbrowns, and savory taco-inspired beef. It’s a family favorite in my house, ideal for busy weeknights or a cozy get-together with friends — and the best part is, your slow cooker does all the heavy lifting.

Taco Crock Pot Hashbrown Casserole Recipe - Recipe Image

Ingredients You’ll Need

Every component in Taco Crock Pot Hashbrown Casserole matters — each one brings its own special magic, whether it’s creamy, tangy, or super flavorful. Here’s a simple shopping list with tips so you can get the absolute best out of this dish.

  • Ground beef: Opt for leaner beef if you want to avoid extra grease, but any ground beef will give that classic taco flavor and heartiness.
  • Garlic: Fresh cloves minced up add just the right savory kick that makes the beef irresistible.
  • Taco seasoning: One packet keeps things easy and brings all those Tex-Mex spices together in every bite.
  • Cheddar cheese soup: This creamy base is the secret to the casserole’s luscious, cheesy interior — don’t skip it!
  • Frozen shredded hashbrowns: Skip the thawing! These go straight into the mix and soak up all the taco goodness as they cook.
  • Shredded taco style cheese: Melty, colorful, and bold, this cheese tops and fills your casserole for that essential gooey factor.

How to Make Taco Crock Pot Hashbrown Casserole

Step 1: Brown and Season the Beef

Start by crumbling your ground beef into a hot skillet over medium heat. Sprinkle in the minced garlic and cook until the beef is fully browned and fragrant. Drain off any extra fat so your casserole isn’t greasy — then stir in the taco seasoning for those hallmark spicy, smoky notes.

Step 2: Mix Everything Together

In a roomy bowl, combine the cooked beef, cheddar cheese soup, frozen hashbrowns, and half (just 1 cup) of your shredded taco style cheese. Stir until everything is completely incorporated and the hashbrowns are evenly coated with the creamy, savory mixture.

Step 3: Layer in the Crock Pot

Lightly grease the inside of a 6-quart crock pot (or casserole crock pot, if you have one) to make serving and cleanup a breeze. Spoon the hashbrown mixture into the pot and spread it out evenly, making sure every bite will have plenty of beef, cheese, and potatoes.

Step 4: Add the Cheesy Topping

Sprinkle the remaining cup of shredded taco cheese all over the top. This layer will get deliciously melty, golden, and bubbly as it cooks, so don’t be shy — it’s what makes Taco Crock Pot Hashbrown Casserole irresistibly decadent!

Step 5: Slow Cook to Perfection

Cover the crock pot and set it to low for 4 to 5 hours, or high if you’re in a hurry (2 to 2.5 hours should do the trick). The casserole is finished when everything is hot and the cheese on top is bubbling. If your crock is oven-safe, try a quick 90-second broil at the very end to get that golden, bubbly finish.

How to Serve Taco Crock Pot Hashbrown Casserole

Taco Crock Pot Hashbrown Casserole Recipe - Recipe Image

Garnishes

The right finishing touches make every serving memorable. I love a generous sprinkle of chopped fresh cilantro, a scoop of sour cream, and a few diced tomatoes on top. Sliced green onions, black olives, or even a little salsa add extra color and flavor — let everyone garnish their own and make it personal!

Side Dishes

This crowd-pleaser is practically a meal in itself, but it pairs wonderfully with crisp salads, roasted corn, or a side of guacamole and tortilla chips for dipping. If you’re really in the mood, whip up a quick Mexican slaw for a refreshing, tangy contrast to the creamy Taco Crock Pot Hashbrown Casserole.

Creative Ways to Present

If you like to have fun in the kitchen, try serving the casserole in individual ramekins for a dinner party, or pile a scoop inside taco shells for a fusion twist. I’ve even put leftovers into burritos for a next-day lunch that blows away any sandwich. No matter how you serve it, this casserole looks fantastic on a big family-style platter.

Make Ahead and Storage

Storing Leftovers

Leftover Taco Crock Pot Hashbrown Casserole does surprisingly well in the fridge! Let any extras cool completely, then transfer to an airtight container. It’ll keep for up to four days, making delicious lunches or easy heat-and-eat dinners whenever you need them.

Freezing

If you want to stash some away for a rainy day, you absolutely can freeze this casserole. Portion it into freezer-safe containers in single servings, or wrap the whole thing tightly if you have a lot left. It’ll keep its flavor for up to two months. Just be sure to label and date — trust me, you’ll thank yourself later!

Reheating

For best results, thaw frozen portions overnight in the fridge. Reheat in the microwave for a few minutes, or place in a covered baking dish in a 350°F oven until hot and bubbly. If the casserole looks a tad dry, sprinkle on a little extra cheese or a spoonful of salsa before reheating to freshen it right up.

FAQs

Can I use ground turkey or chicken instead of beef?

Absolutely! Both ground turkey and chicken work great in Taco Crock Pot Hashbrown Casserole, giving it a slightly lighter flavor while still soaking up all those big taco spices and creamy textures.

Is it possible to make this casserole vegetarian?

Definitely — just swap the ground beef for a plant-based meat substitute or even cooked black beans. You’ll still get plenty of protein and all the beloved taco casserole flavors.

Can I assemble Taco Crock Pot Hashbrown Casserole the night before?

You can mix most of the ingredients together the night before and keep them covered in the fridge. When you’re ready to cook, just pour into your crock pot, top with cheese, and start it up as usual. Super meal-prep friendly!

Do I need to thaw the frozen hashbrowns first?

Nope — straight from the freezer is perfect for this recipe. The hashbrowns cook evenly in the crock pot and absorb all the saucy goodness from the other ingredients.

What if I don’t have cheddar cheese soup?

If you can’t find cheddar cheese soup, try using a can of condensed cream of chicken or cream of mushroom soup with a generous squeeze of nacho cheese sauce or extra shredded cheese mixed in. It will still give you that creamy, rich base.

Final Thoughts

This Taco Crock Pot Hashbrown Casserole is comfort food at its best — hearty, cheesy, and loaded with personality. I can’t recommend it enough for your next family dinner or potluck. Try it soon and prepare to watch it disappear, one gooey, taco-filled bite at a time!

Print

Taco Crock Pot Hashbrown Casserole Recipe

A delicious and easy-to-make Taco Crock Pot Hashbrown Casserole that is perfect for a comforting family meal. This hearty dish combines ground beef, taco seasoning, shredded hashbrowns, and two types of cheese for a flavorful and satisfying dinner.

  • Author: nova
  • Prep Time: 15 minutes
  • Cook Time: 4 hours on low, 2 hours on high
  • Total Time: 4 hours 15 minutes (low), 2 hours 15 minutes (high)
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Crock Pot, Oven
  • Cuisine: Mexican
  • Diet: Gluten Free

Ingredients

Scale

Ground Beef Mixture:

  • 1 lb ground beef
  • 2 cloves garlic, minced
  • 1 oz packet taco seasoning
  • 10.5 oz cheddar cheese soup

Remaining Ingredients:

  • 30 oz frozen shredded hashbrowns
  • 2 cups shredded taco-style cheese, divided

Instructions

  1. Brown ground beef: In a skillet, brown the ground beef with minced garlic, then drain the excess fat.
  2. Mix ingredients: In a large bowl, combine the cooked beef, taco seasoning, cheddar cheese soup, frozen hashbrowns, and 1 cup of shredded cheese.
  3. Layer in crock pot: Pour the mixture into a lightly greased 6-quart crock pot or casserole crock pot.
  4. Top with cheese: Sprinkle the remaining shredded cheese on top of the mixture.
  5. Cook: Cover and cook on low for 4-5 hours or on high for 2-2.5 hours until the hashbrowns are tender.
  6. Broil(optional): If desired, place the crock pot under a broiler on high for about 90 seconds to brown the cheese.

Nutrition

  • Serving Size: 1 serving
  • Calories: 420
  • Sugar: 3g
  • Sodium: 780mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 21g
  • Cholesterol: 75mg

Keywords: Taco Casserole, Crock Pot Recipe, Hashbrown Casserole, Ground Beef, Mexican Dinner

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